A non-southern friend asked about Fried Green Tomatoes. While looking for a recipe for her I found several variations, so I’m printing a recipe here that is a combination of what I found. The second recipe is for something that you hear a jingle for on television: “Cheesy Chicken & Rice Casserole – possibilities.” It’s easy and has light and nutritious variations.
Fried Green Tomatoes
1 medium to large green tomato per person
Salt and pepper to taste (can substitute onion salt for regular salt)
1/4 to 1 cup cornmeal or all-purpose flour, depending on # of tomatoes
1/3 to 1/2 cup butter, bacon drippings or shortening. (amount depends on # of tomatoes)
Cut tomatoes into 1/4-inch slices. Season slices, and then coat both sides in cornmeal or flour. Fry one layer of slices in butter that is sizzling hot but not brown.
When golden brown on one side turn to brown other side. Drain on paper towels.
Repeat with all slices. Serve immediately.
Cheesy Chicken & Rice Casserole
1 can (10.75 oz.) Campbell’s Cream of Chicken Soup*
1 1/3 cups water
3/4 cup uncooked long-grain white rice**
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
4 skinless, boneless chicken breast halves
1/2 cup reduced fat shredded Cheddar cheese, at room temperature
Stir soup, water, rice, vegetables and onion powder in 12”x8” shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375 degrees for 45 minutes or until chicken is done. Top with cheese and return to oven until cheese melts, about 5 more minutes.
*For less fat use Campbell’s 98% Fat Free instead of regular soup
**For more nutrition use quick-cooking brown rice
Serves: 4
Source: Campbell’s Kitchens
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